EN
15
5 Using your refrigerator
Temperature Control And
Adjustment
Operating temperatures are controlled
by the thermostat (seediagram).
Settings may be made from 1 to 5, the
coldest position.When the appliance
is switched on for the first time,
thethermostat should be adjusted so
that after 24 hours, theaverage fridge
temperature is no higher than +5°C
(+41°F ).We recommend you set the
thermostat halfway between the 1
and 5 setting and monitorto obtain the
desired temperature i. e. towards 5 you
willobtain a colder fridge temperature
and vice versa. Some sectionsof
the fridge may be cooler or warmer (
such as the salad crisperand the top
part of the cabinet ) which is quite
normal.Over ambient temperatures
of 25°C (77°F) especially insummer
turn the thermostat knob towards 5.
Underambient temperatures of 25°C
(77°F) turn the thermostat knobto a half
way position.Frequent door opening
cause higher internal temperatures,
soclose the door as soon as possible
after use.In case of a temporary ice
build up in the fridge compartment
reduce thethermostat setting to 1,
monitoring at the same time that the
fridge temperature ismaximum +5
degrees C (41 degrees F). Once the ice
build up disappears and theappliance
starts auto defrosting again as normal,
then you may increase thethermostat
setting, if required.
Suggested Arrangement Of Food
In The Larder Fridge
Arrangement Examples (See
diagram).
1. Baked, chilled cooked food, dairy
products.
2. Fruit, vegetables, salads.
3. Dairy compartment
4. Egg tray.
5. Bottle gripper
6. Bottle shelter wire
7. Butter, cheese, dairy products.
The following guidelines and
recommendations are suggested to
obtain the best results and storage
hygiene.
1. Appliance is for the short term storage
of fresh food and drinks.
2. Cooked dishes must be stored in
airtight covered containers and
are best placed on either of the
removable shelves.
3. Fresh wrapped produce can be
placed on the shelf. Fresh fruit and
vegetables should be cleaned and
stored in the crisper bins.
4. Bottles can be placed in the door
section.
5. To store raw meat, wrap in polythene
bags and place on the lowest
shelf. Do not allow to come into
contact with cooked food to avoid
contamination. For safety, only store
raw meat for two to three days.
6. Shelves incorporate rear stops and
tilting for storing bottles. Lift shelf to
clear grooves when adjusting.